- Course: Dessert
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 4 Times
Auguste Escoffier created this dish for opera singer Dame Nellie Melba when he was head chef of the Savoy Hotel, London.
- 1½ cups granulated sugar
- 4 peaches
- 9 oz (250g) raspberries
- 1 tbsp confectioner's sugar
- 1 tbsp fresh lemon juice
- 1 tsp arrowroot or cornstarch
- 4 scoops vanilla ice cream
1. Put the sugar in a saucepan and add 2½ cups water. Bring slowly to the boil, ensuring all the sugar has dissolved before it boils. Lower the heat and simmer for 5 minutes.
2. Meanwhile, dip the peaches in boiling water for 15–30 seconds and peel off the skins. Put the peaches in the syrup and cook over a low heat, turning occasionally, for 15 minutes, or until tender.
3. Put the raspberries, confectioner's sugar, and lemon juice in a saucepan. Mix the arrowroot with 2 tbsp water and add to the pan. Bring to a boil, then strain through a sieve. Taste and add more sugar or lemon juice, if required. Let the peaches and raspberry sauce cool. Cut each peach in half and remove the pit.
4. To serve, place a scoop of ice cream in each dish, put 2 peach halves on top, and pour over some of the cold raspberry sauce.
Although this is not authentic, you can use 4 pears instead of the peaches. Peel the pears, cut each in half and remove the cores and stalks. Poach, as for the peaches, and serve in the same way.
Freezing Information: freeze the raspberry sauce for up to 6 months.
© 2008 Dorling Kindersley
Note from Cookstr's Editors
A scoop is equivalent to 1/2 cup.